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In the pressure cooking pot, combine the chicken, lemon juice, soy sauce, water, brown sugar, sugar, rice vinegar, ginger, and chili-garlic sauce. Stir to combine.
Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.
In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Simmer/Sauté and simmer, stirring constantly, until the sauce is thick and syrupy. Stir in lemon zest. Serve topped with scallions and red pepper flakes (if using).